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Sunday, August 29, 2010

Beef cheek meat is so good if cooked right. It needs to be slow roasted, braised or simmered to break down and become mouth-watering tender..There is silver skin, etc on the meat that will take forever to remove if you try to separate it before cooking.It's easier to cook the cheeks first.

I simmered the cheeks with beef bouillon, garlic, onion and kosher salt...

They slow simmered until fall apart tender... (about 7 hours)

I shredded the tender cheek meat....

fired up my fancy cooker, started with onions, garlic and jalapeno peppers in a bit of oil...

added the shredded beef cheek meat and some of the strained broth...

heated tortillas...

this was a plate-less meal, grab a paper towel, a hot tortilla, fill with meat and sprinkle with Hula Girl jalapeno sauce or Cholula chili lime sauce then eat!

They were so tasty.. really went well with an ice cold beer. :)

I have a nice baggie full of tender cheek meat stashed in my freezer now for another quick meal.. I'm one happy girl! :)

I forgot to mention.. if you've not tried beef cheek meat, it reminds me of beef short ribs.. rich and tender.

Wednesday, August 25, 2010

Very talented smoking friend.. Jon, was kind enough to share his pork butt injection ingredients with me not long ago and I finally had the chance to give it a try... (thank you again Jon! :))

It was also a great time for me to test the difference between a Memphis Pro smoked pork butt and a butt smoked on my drum..

I injected one with a mixture of apple juice, water, brown sugar. kosher salt, worcestershire sauce, (did I spell that right?) and soy sauce... (This was Jon's list of ingredients.)

Then I used my usual mixture of beef broth, cayenne, onion and garlic powders, and a bit of brown sugar, to inject the second butt...

I sprinkled ......hmmmm.. I sprinkled the first butt with Harley's dry rub, and then.. hmmm.. coated my butt with Zaaschilas Chipotle Creamosa sauce and then sprinkled with pepper.(whew..trying to word that without offending anyone.... :))

Wrapped the butts and chilled overnight.

Placed the chipotle creamosa pork butt on the drum...

and Jon's butt on the Memphis Pro...

Set both to a temperature of 225F... used hickory.

I did baste both with a concoction of cider vinegar, onion, garlic, and red pepper flakes...

I removed the drum butt at an internal temperature of 195F, wrapped and let it rest...

It took 9 1/2 hours to reach that temperature. ( I did not weigh the butts, just went by what temperature I wanted to pull them out of the smoker)

.

Now Jon's butt was a bit stubborn... It hit a stall at 165F degrees and stayed there for over 3 hours...I pulled the butt from the smoker at 185F internal..after 13 hours in the Pro.... wrapped and let it rest...

My butt from the drum....It was moist and tasty.. :)

Jon's butt from the Pro....I was anxious to see if the Pro would produce a smokering as defined as the drum...It sure did!! The butt was sooo good too!! Moist and tender...

my drum butt in the back and Jon's Pro butt in the pan in front...

I loved both, they were very tasty. I did like Jon's injection better than my beef broth one and plan on using it again.

Operation BBQ Relief

About Me

Born and raised in the country, I Love wide open spaces.
Enjoy camping, fishing, hunting, and any form of outdoor cooking, hot, warm and cold smoking. Preserving what I hunt, catch, raise or forage. I enjoy being able to provide food for my table.
I'm thankful for each day and will never take anything for granted.
Thanks for stopping by!

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